Avsnitt
-
The Salmon Pink Kitchen podcast is back for a fourth season! And we’re relaunching on a high with an episode recorded live during our book club meeting around Leftovers: a history of food waste & preservation by Eleanor Barnett.
In this episode, Irene and Margaux join Dr Eleanor Barnett for a journey through the various historical periods covered in Leftovers, and the related recipes and inventions that came from them. We talked about tinned foods and the revolution they brought with them. We walked through Victorian London as Eleanor taught us about the street economy of the time and the origin of Pudding Lane, and we marvelled at the resourcefulness of homecooks all over history.
We’re so thankful to Eleanor for giving us hope for the future by looking into our past and we’re excited to be inviting you to join the conversation.
Recommendations from this episode and some links to read more from Eleanor:
You can buy Leftovers from our affiliated Bookshop.org shop here.Follow Eleanor’s brilliant Instagram page @historyeats.If you are a BBC History Magazine reader, you will find Eleanor’s monthly recipe column inside.Clare Finney’s article on dips in The Guardian with Eleanor’s comments on the history of dips in Britain.Check out Eleanor’s website for more news on her research, media appearances and publications.If you’d like to read with us, here is a reminder that our book club is open to everyone and meets online. You can read more about the SPK Book Club at our website and remember to subscribe to our newsletter to receive the details about our future meetings. You can also connect with us on Instagram.
We’re also excited to say that since our last season our own Margaux Vialleron has published her second novel: Breaststrokes – 'A study of womanhood, vulnerability, and the secrecy of the inner-life'. You can grab a copy at your favourite bookshop, including here.
If you enjoy this podcast, please remember to rate and subscribe as it’ll help others to find us.
-
Today the Salmon Pink Kitchen podcast gets a yellow makeover for a special episode in which Irene and Margaux discuss writing processes and Margaux’s debut novel, The Yellow Kitchen (spoiler free).
‘A heady mix of politics, friendship, sex and food, poignant, provocative and utterly distinctive’ — Paula Hawkins
‘’An exquisite novel — beautifully rendered, powerfully told, and so deeply felt. I urge you to read this novel — you will never forget it’ — Lucia Osborne-Crowley
The Yellow Kitchen is Books Are My Bag’s July #IndieBookoftheMonth and is publishing on Thursday 7th July. In the meantime, you can already pre-order a copy from your favourite indie #ChooseBookshops. This episode is introduced by Irene, who reads (and sings!) an extract from The Yellow Kitchen.
Recommendations from today’s episode:
Writers’ Hour
In Writing with Hattie CrisellIf you enjoy this podcast, please remember to rate and subscribe as it’ll help others to find us. We’ll be back for a new season after the summer holiday, salmon pink promise!
Irene & Margaux
-
Saknas det avsnitt?
-
In this new episode of the Salmon Pink Kitchen podcast, Irene and Margaux welcome Numra Siddiqui, head chef and owner of Empress Market, to discuss storytelling in the kitchen.
With Numra, we retraced her journey from an office job to running a hospitality brand where she combines food, family traditions and storytelling. From selecting ingredients to planning a menu, doing the maths and picking dishwares, this episode is filled with tips and Numra’s love for a good story.
This podcast is introduced by the brilliant spoken word artist Amani Saeed, who reads her poem ‘Vermillon’.
Margaux Vialleron’s novel, The Yellow Kitchen, is publishing on 7th July! Pre-orders are hugely important for debut authors so if you can, please consider pre-ordering your copy from your favourite bookshops and retailers. Thank you for your support.
Recommendations from today’s episode:
Parcha, the Empress Market newsletter
Food and Feminism, an Empress Market interview with Nida Bilgrami and Nida Jehangir
If These Meals Could Talk, a 6-part series
The Hen-nah Party, an open mic night
Queer Parivaar, a film by Shiva Raichandani and produced by Huma Qazi
The Salmon Pink Kitchen monthly newsletterIf you enjoy this podcast, please remember to rate and subscribe as it’ll help others to find us. This is the last episode of our 3rd season and we’ll return soon, salmon pink promise!
-
In this new episode of the Salmon Pink Kitchen podcast, Irene and Margaux welcome chef and food writer Claire Thomson to chat all things writing cookbooks.
Claire is the author of seven cookery books and her new book, Tomato, will be published in June by Quadrille Publishing. You can pre-order your copy now. With Claire, we took a journey through her cookery books, motherhood, feeding a family, working in kitchens, confidence, and using her Instagram account as a tool to spark ideas for recipes and to invite us all to find our blueprint in the kitchen.
Claire’s knowledge of food and her confidence in the kitchen are contagious, and we can’t wait for you all to be energised by this episode! Here’s a link to Claire’s cookbooks; we are cooking our way through Home Cookery Year and we couldn’t recommend it more.
Springtime has come and the publication of our own Margaux Vialleron’s novel, The Yellow Kitchen, is approaching and we cannot wait! TYK will be published by Simon & Schuster on 7th July 2022 and you can pre-order your copy from your favourite bookshops and retailers!
Recommendations from today’s episode:
Claire’s Instagram reel on the women food writers and chefs who have inspired her
Writers and cookbooks we mentioned in this episode:
Elizabeth David
Jane Grigson
Marcella Hazan
Claudia Roden
Diana Henry
Nigella Lawson
The River Café cookbooks
Elizabeth Luard
Rachel Roddy
Anna Tasca Lanza cookbooks and cooking schoolWe attended the opening night of the British Library Food Season with the event dedicated to the #CookForUkraine campaign, hosting the incredible Olia Hercules and Alissa Timoshkina in conversation with Caroline Eden. It was hands down the best talk we have ever been to and we are so grateful for all the work Olia and Alissa are doing to raise funds, awareness, help with visas and also with stocking your kitchens with ingredients to help Ukrainian refugees to feel at home.
You can buy Olia’s, Alissa’s and Caroline’s cookbooks from the links below:
Summer Kitchens by Olia Hercules
Salt & Time by Alissa Timoshkina
Black Sea: Dispatches and Recipes - Through Darkness and Light by Caroline EdenCheck out the rest of the Food Season’s events,
-
In the first episode of this third season of the Salmon Pink Kitchen podcast, Irene and Margaux welcome writer and cook Rebecca May Johnson.
With Rebecca, we returned to the basics of tomato sauce, cooking together over Zoom as we talked about documenting home cooking, Rebecca’s 10-year old dinner document blog, which has just been turned into a Substack, and her upcoming memoir Small Fires: An Epic in the Kitchen, which will be published by Pushkin Press in August 2022. You can pre-order your copy here or from your favourite indie.
‘Cooking is thinking,’ as Rebecca says, and in this moving conversation we discussed the marks we leave and the revolutions that can start from the kitchen. We can’t wait for you to join us at the hob.
Some news! Our very own Margaux Vialleron has written a novel (!!!). The Yellow Kitchen will be published by Simon & Schuster on 7th July 2022 and you can pre-order your copy from your favourite bookshops and retailers!Recommendations from today’s episode:
Small Fires: An Epic in the Kitchen by Rebecca May Johnson
Substack: dinner document by Rebecca May Johnson
The Alice B. Toklas Cook Book by Alice B. Toklas
Look Here by Ana Kinsella
Marcella Hazan’s cookbooks
McGee on Food and Cooking: an Encyclopedia of Kitchen Science, History and Culture by Harold McGee
Olia Hercules’ salo recipe from Summer Kitchens
400 Ricette della Cucina Piacentina cookbook edited by Carmen Artocchini‘My Life is not my own. I eat, breathe and sleep this’: the single mother who has fed 100,000 neighbours as published in The Guardian
Cookery classes at Bottega Caruso in Margate
Franchi: seeds of Italy
The Language of Food by Annabel Abbs
-
The Salmon Pink Kitchen ends 2021 with a live recipe swap!
For this episode, Irene and Margaux missioned their listeners to send through recipes that celebrate the cooks they are and/or their kitchens. Grab a snack and a drink of your choice and settle in as we dress 10 supper tables in honour of the women artists and writers we celebrated in our newsletter through 2021.
Click here to subscribe to our monthly Salmon Pink Newsletter.
N.B. make sure you have a pen and a notebook: this episode is filled with recipes and tips!
Our menu for this episode:Supper one: The Table of Babe Paley (04:22)
Giulia’s beetroot, goat’s cheese and rocket risotto (@pizzalikesgiulia)Supper two: The Table of Marguerite Duras (06:54)
Cécile’s leftover soup (@cecil.rdt)
Supper three: The Table of Eileen Chang (08:24)
Matt’s spiced aubergine rice (@mattb085)Supper four: The Table of Maya Angelou (11:27)
Chiara’s cotoletta (@chiarariviezzi)
Davide and Claudia’s ragù (@clajolivo & @bomberalba_9)
Valentina’s chocolate cake (@v4le.p)Supper five: The Table of Nora Ephron (22:13)
Alyce and Alexis’ halloumi and mushroom burgers (@alycegabrielle)
Sean’s brutti ma buoni (@seanoftheshire)Supper six: The Table of Natalia Ginzburg (26:08)
Alessandra’s crazy cabbage (@muchwritingaboutnothing)
Ludo’s minestroneSupper seven: The Table of Betsy Talbot Blackwell (32:35)
Jack’s tuna ragù (@jackclondon1992)
Jemima’s Belgian biscuit cake (@jemimaforrester)Supper eight: The Table of Jan Morris (38:06)
Diya and her father’s biryani (@diyas.dinner)
Georgina’s sponge cake (@georginabbrookes)Supper nine: The Table of Tove Jansson (48:02)
Lauren’s red pepper sauce (@sneezykitchen)
Maria’s open sandwich (@mariadinca)
Elisa’s pesche dolci (@ipnotista_dottssaelisacassi)Supper ten: The Table of Toni Morrison (55:43)
Graham’s pasta pie (@gzoxley)
Elisa’s risotto with gorgonzola, pear and walnuts (@elyyogalife)
Dragos and Nora’s banana bread (@dragospopescu92 & @norracs)Midnight snack with Louise Bourgeois (1:04:44)
Irene & Margaux’s 2021 round-up:Our top Book Club Reads of 2021:
Irene: Once Upon a Time in the East by Xiaolu Guo
Margaux: How Much of These Hills is Gold by C Pam ZhangOur top Fiction Reads of 2021:
Irene: Sorrow and Bliss by Meg Mason
Margaux: Shuggie Bain by Douglas StuartOur top Non-Fiction Reads of 2021:
Irene: Crying in H Mart by Michelle Zauner
Margaux: In Memory of Memory by Maria Stepanova -
In this episode Irene and Margaux welcome writer, poet, academic and editor Anna Sulan Masing for a salmon pink dinner party (oui oui, an actual IRL dinner party!).
With Anna, we spoke about spirits, bread making and the pomodoro technique, collaborative work, food and academia, the fake meat industry, storytelling, culture appropriation in the kitchen, garlic and ginger and much more.
Anna (@AnnaSulan) is the founder and editor-in-chief of both SOURCED and CHEESE, the magazine of culture.
Our menu for this episode:
Courgette carpaccio and aubergine caponata, served with wholemeal breadHomemade pappardelle with fennel, radicchio, soya cream and parmesan (this recipe was taken from Rachel Roddy’s An A-Z of Pasta)Plum frangipane tartRecommendations from today’s episode:
One Pot, Pan, Planet by Anna Jones (2021)
A Modern Way to Cook by Anna Jones (2014)
An A-Z of Pasta by Rachel Roddy (2021)
The Border Trilogy by Cormac McCarthy (1992, 1994, 1998)
Chicago Fire, a TV series available on Netflix
And you can read more about our bread routine here. -
In this episode Irene and Margaux welcome Marigold Atkey, editor at Daunt Books Publishing, to chat about food writing in the publishing industry.
With Marigold, we spoke about Daunt Books’ reissue of the work of M.F.K. Fisher, the role of food in literature, our favourite food writing, the rise of social media homecooks and so much more!
Recommendations from today’s episode:Books:
Publications:
The Gastronomical Me by M.F.K. Fisher (1943)
The Little White Horse by Elizabeth Goudge (1946)
‘The Anatomy of a Recipe’, published in With Bold Knife and Fork by M.F.K. Fisher (1968)
The Life and Times of Michael K. by J.M. Coetzee (1983)
This Is Just To Say, a poem by William Carlos Williams (1991)
Toast by Nigel Slater (2003)
POLPO: A Venetian Cookbook (of sorts) by Russell Norman (2012)
Winter in Sokcho by Elisa Shua Dusapin (2016)
Chocolate Cake by Michael Rosen (2017)
Hungry by Grace Dent (2020)
Tiny Moons by Nina Mingya Powles (2020)
Real Life by Brandon Taylor (2020)
In the Kitchen, essays on food and life, an anthology published by Daunt Books (2020)
The Last Harvest: the Fight to Save the World’s Most Endangered Foods by Dan Saladino (2021)
Elizabeth David’s cookbooks
The Roasting Tin cookbooks by Rukmini Iyer
Anna Jones’ cookbooks
Ella Risbridger’s writing
Feast
Potluck Zine
Vittles
Podcasts:
Aisling Bea on Comfort Eating with Grace Dent
Lecker podcast
Other recommendations:
Sophie Davidson’s photography
Ryan Ryley - Life Kitchen
-
In this episode Irene and Margaux welcome Rhia Cook, founder and editor of Potluck Zine, a magazine about cooking, eating and sharing food.
With Rhia, we talked about growing up cooking, being a vegetarian, our love for leftovers, community building over food and what it’s like to run a one-woman magazine.
You can find Rhia on Instagram at @potluckzine and pre-order the new issue of Potluck Zine here! Remember that 10% of all sales goes to the Trussel Trust and 40% of the sales goes back to the contributors, so it’s a fantastic opportunity to support food banks and emerging writers and illustrators.
Recommendations from today’s episode:
Bitter Honey by Letitia Clark (with a special mention to her Eggs in Tomato Sauce with Music Paper Bread)
Hoovering, a podcast hosted by Jessica Fostekew
Taverna by Georgina Hayden
The Roasting Tin cookbook series by Rukmini Iyer
Grown Ups by Marian Keyes
Sorrow and Bliss by Meg Mason
Midnight Chicken by Ella Risbridger -
In this fourth episode, Irene and Margaux welcome Jill Damatac, a writer, filmmaker and photographer. Jill’s first book, Dirty Kitchen, a blend of memoir, food writing and history, will be published by Astra House in 2023. You can read an extract on The Margins, here: https://aaww.org/dirty-kitchen/. Jill tweets @JillDamatac.
With Jill, we talked about Tinola, grandmothers, two kitchens, the word dirty, the migrant condition, grief and healing through the acts of cooking and eating.
Recommendations from today’s episode:
Jill’s Filipino dishes: Chicken Adobo, fried fish with mango salad, Pork Sinigang (tamarind-based soup), Longanisa (a sweet sausage based on Spanish chorizo), Beef Tapa, Kare-kare (Filipino peanut oxtail stew), Tinola (ginger-chicken soup), Sisig, Pinakpet (vegetable stew) seasoned with Bagoong (a sweet and savoury shrimp paste)
Shakespeare Who?, a podcast hosted by Jill Damatac and Maxine Sibihwana
Tikim: Essays on Philippine Food and Culture by Doreen Fernandez (Anvil Publishing, 1994)
Shuggie Bain by Stuart Douglas (Picador, 2020)
The Mousetrap, a murder mystery play by Agatha Christie at The St Martin’s Theatre
-
In this third episode, Irene and Margaux welcome Safia Shakarchi, a British Iraqi baker, food writer, photographer, stylist and creative food consultant.
With Safia, we talked about baking, food photography and styling, crackers & hummus, travelling, granddads, the London food scene and the resilience of the hospitality industry.
You can find more about Safia and her work @dearsafia and https://www.dearsafia.com/Check out our Salmon Pink Kitchen culinary tour of London with Safia Shakarchi:
Charles Artisan Bread, E5 - @charlesartisanbread
Little Duck, The Picklery, E8 - @littleduckthepicklery
P Franco, E5 - @pfranco_e5
The Bull & Last, NW5 - @thebullandlast
The Cheese Bar, NW1 - @thecheesebarldn
Pophams Bakery, E8 - @pophamsbakery
Violet Bakery, E8 - @violetcakeslondon
Koya Soho, W1D - @koyalondonArganic Argan Oil, one of Safia’s key pantry ingredients - @arganic
One of Irene and Margaux’s favourite restaurant scenes in books: the truite au bleu scene extracted from ‘Define This Word’, The Gastronomical Me by M.F.K. Fisher (Daunt Books, 2017)
-
In this second episode, Irene and Margaux welcome their first guest, Pilar Pedrinelli, who works in the capacity of Global Public Engagement Manager & Sustainability Advocate at The Rainforest Alliance to discuss Food & Sustainability.
With Pilar, we talked about ladybugs, imposter syndrome, intersectional feminism, activism and the story behind the ingredients that make our meals. Bon appétit !
https://www.salmonpinkkitchen.com
Instagram: @salmonpinkkitchen
Salmon Pink Newsletter: https://tinyletter.com/Salmon-Pink-Kitchen
Check out how to donate to the Rainforest Alliance here and follow them on Instagram to learn and do more.
*Pilar’s recommendations for activists and platforms to follow*
Kevin Patel @imkevinjpatel - Youth climate activist
Isaias Hernandez @queerbrownvegan - Environmental activist / educator
Dominique Drakeford @dominiquedrakeford - Sustainable BK co-founder / intersectional environmentalism
Kristy Drutman @browngirl_green - Podcast host, inclusive environmentalism speaker
Kamea Chayne @kameachayne - Environmental podcaster (Green Dreamer)
Summer Dean @climatediva - Activist, writer & model
Laura Young @lesswastelaura - Climate activist in Glasgow
Celine Semaan @celinecelines - Educator, activist, Slow Factory founder
The Slow Factory @theslowfactory - Open education platform / sustainable fashion
Mikaela Loach @mikaelaloach - Climate justice / intersectional environmentalism
Leah Thomas @greengirlleah - Intersectional Environmentalist founder
Vanessa Nakate @vanessanakate1 - Climate Activist / featured on the BBC 100 women 2020 / listed as one of the 100 most influential young Africans
Maya Penn @mayasideas - gen z environmental activist, artist, and CEO since '08 / 3 time TED speaker / eco-fashion designer / animator / filmmaker
*Irene & Margaux’s food and reading recommendations*
Choosing People AND Planet: Are Women in Your Definition of Sustainability? By Emma Harbour
Laura Jackson’s hake curry
Selina Periampillai's The Island Kitchen
-
Welcome to The Salmon Pink Kitchen, a podcast that celebrates food and the sisterhood.
In this first episode, hosts Irene Olivo and Margaux Vialleron introduce the podcast’s mission and cook together virtually in celebration of their friendship. Press play to meet us and scroll down to share our recipes: welcome to the salmon pink kitchen!
In the upcoming episodes, we will invite guests whose professions or hobbies are broadly related to the food industry to join our virtual dinner parties to discuss how food, identity and culture intertwine in their lives. In our next episode, we’ll focus on the themes of Food & Sustainability with Pilar Pedrinelli, who works in the capacity of Global Public Engagement Manager & Sustainability Advocate at The Rainforest Alliance.
https://www.salmonpinkkitchen.com
Instagram: @salmonpinkkitchen
Salmon Pink Newsletter: https://tinyletter.com/Salmon-Pink-Kitchen
Recipes from the episode:Winter sardines on toast with orange & saffron aioli
Aoili:
1 garlic clove
1 egg yolk
200ml olive oil
Juice of one lemon
Juice of one orange
Saffron (powdered)
s&pPickled fennel:
Half a fennel, chopped into strips (keep the fronds)
A splash of white vinegar
s&pToast:
2 slices of sourdough bread
Sardines (fresh or canned)
Lemon juice
Black pepperStart with your aioli. In a mixer, add the garlic, the egg yolk and a little olive oil. Start the mixer and gradually add the rest of the olive oil so to get an emulsion. Add the lemon and orange juice, the saffron, salt and pepper to taste and give it one last mix. Taste and add more seasoning if needed. Chop your half fennel in thin strips and add them to a bowl together with the fronds. Add a splash of white wine vinegar, s&p, mix and leave for 10/15 minutes for a quick, crunchy pickle. If you are using fresh sardines, season them with black pepper and lemon juice before grilling them for a few minutes. If you are using tinned ones, drain them from their liquid and set them aside for plating. It’s time to assemble our toast!
Gratin with swiss chard and anchovies
1 bunch of swiss chard
100g unsalted butter
4 garlic cloves, finely chopped
2 /4 tbsps plain flour
200/250 ml almond milk
Nutmeg to taste
10 anchovies fillets
1 tbsp olive oil
1 lemon, juiced and zested
50g parmesan, grated
S&P to tastePreheat the oven to 180C fan. Wash the swiss chard and separate the leaves from the stalks. Chop the stalks in small cubes. Bring salted water to the boil and cook the stalks until tender. Add the leaves and cook for another minute or two. Squeeze and remove all water. Set aside to marinate in half the juice of the lemon. In a large casserole, melt the butter gently, add the garlic and lemon zest and cook for 2 minutes on a low heat. Start incorporating the chard and coat with butter. Cook for 2 minutes. Sprinkle the flour and stir around energetically for another minute. Here you should be looking at the milk thickening - you may add more flour as you’re about to make a rather rustic bechamel. Slowly and as you continue to stir, pour the almond milk. Add the other half of the lemon juice and half of the parmesan. Continue to stir. Add pepper and nutmeg to taste and reduce the heat. Leave your creamy mixture to simmer for 10 minutes. Pour the gratin into a dish and criss-cross with anchovies fillets. Grate the leftover parmesan on top and bake for 30 minutes, or until golden. Allow the gratin to cool before serving.
Bon appétit !
